WANG Wei, WANG Xiao-biao, YIN Na, ZHANG Ya-nan, YANG Bo-ruo, GU Li-nazi, WU Yun. Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying[J]. Science and Technology of Food Industry, 2016, (06): 206-210. DOI: 10.13386/j.issn1002-0306.2016.06.034
Citation: WANG Wei, WANG Xiao-biao, YIN Na, ZHANG Ya-nan, YANG Bo-ruo, GU Li-nazi, WU Yun. Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying[J]. Science and Technology of Food Industry, 2016, (06): 206-210. DOI: 10.13386/j.issn1002-0306.2016.06.034

Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying

  • In order to improve the viable count of lactic acid bacteria in koumiss powder produced by vacuum freeze- drying, 3 kinds of freeze- drying protective agents were screened by two level fractional factorial design,and the central point of response surface experiment was confirmed by the steepest ascent experiment.The optimal additions of 3 freeze-drying protective agents were 2.30%(W/V) of maltodextrin,3.50%(W/V) of trehalose and 3.10%(W/V) of α-cyclodextrin. Under the optimal conditions,the viable count of lactic acid bacteria in koumiss powder was up to(8.78±0.10)×108CFU/g.The freeze-drying koumiss powder had higher viable count of lactic acid bacteria and good flavor and quality,which could provide theoretical basis for processing of mare's milk and its' production.
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